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Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,

Babe_KL

16 Oct 2012

Thursday, 4 March 2010

Review: Seafood @ Chef Tam and Jin Chwan Seafood

Updated 5 March 2010 with photo of King Crab! LOL

**Non-Halal**

After savouring the delicious ma cho kai and yim kai, we decided to bring our family members to Kedai Makanan Chef Tam to check them out. My heart stopped when Mrs Tam informed that they have ran out of yim kai but she will try to order them from Sunshine Chicken and hopefully they could deliver on time. I kept my fingers crossed and as I walked into the restaurant, Mrs Tam informed that the yim kai managed to arrived... phewwww!

As with the norm, we took a walk to Jin Chwan Seafood Garden. We took a while here as Capt'n Hook and my brother picked the seafood they fancied. We ended up with one King Crab, huge prawns (I can't remember which variety but was quite big) and Script Venus Clams. Total paid here was close to RM300.

I passed the receipt to Mrs Tam. She checked thru and started to recommend how to cook the seafood we have bought on top of half a yim kai, half a ma cho kai and vege which were exact repeat of what we have before. Let's not delve into the chickens as we found Chef Tam could really make seafood shines!

The Script Venus Clams are steamed open-faced topped with loads of chopped spring onions, garlic and ginger. As the clams are much larger than lala, we have lots of flesh to chew on. Very fresh and the 3 magical combi of ingredients make the clams stand out.

Next came the Drunken Prawns that came in a claypot. Kinda disappointing as there isn't much wine in the broth. No worries, just a wave to Mrs Tam and the pot was quickly brought back to the kitchen to be remedied. It came back with stronger wine flavour but somehow still not as fragrant. Luckily the freshness and size of the prawns saved the dish. I think a fried prawn dish could have been better. Funny our dishes turned out rather plain (ching) for the day except for the roasted ma cho kai but I guess that would be a better way to savour fresh seafood.

Next, the king crab is stired-fried with garlic and spring onion. You would think it's rather plain but the simpler the better to savour king crab as we could taste the original sweetness of the meat. The seasoning complimented well without over powering the sweetness of the crab meat.

I can't remember the prices for the seafood, moreover it fluctuates according to market price. The cooking fees charged for the king crab was RM28; RM18 for clams and RM20 for prawns.

yikes, selayang's one of those places that i've never been to. not sure where it is even, so i'll have to look it up! i've been in the mood for seafod these few weeks, so those clams look really appetising...

heyheyomg thanks for dropping by! it means a lot to me =) im loving your food blog. pretty pictures! will add u on my blogroll, so i get it saved and ill be coming by a lot too! thanks for the support. it means a lot to me. take cares -)